Knead well to form potato mixture dough and make small lemon sized balls from the potato dough and set aside.

In
another pan add besan, chili powder, turmeric, asafetodia, baking soda
and water to form a slightly thick batter (If you dip a spoon, back side
of the spoon should coat with batter. If batter is thin, potato balls
don’t get uniform covering and burn easily. If batter is thick, inside
won’t fry properly) and set aside.

Heat
oil in a thick bottomed pan and when it reaches to 360 F dip potato
balls in the besan batter and slowly add to hot oil. Try to add oil
with spoon over the potato balls until a net all over and gradually flip
and cook both sides. It takes about 2 minutes per sides.

Remove them from oil with slotted spoon and drain the extra oil using a kitchen towel.